APRICOT GLAZED TABASCO WINGS

Apricot Glazed Tabasco Wings Recipe

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Jewel Hall

By
@0124

If you enjoy a hot sweet taste you will love these. Cook at home, put in an ice chest inside a gallon plastic bag. When you get to the game/picnic, reheat them slowly if you desire, not over direct fire. double or triple recipe. Have some wet wipes near by and maybe some Potato Salad etc.
Excellent, hot, room temperature or cold. Will keep 5 days in the refrigerator, easy to reheat.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 - 8
Prep:
30 Min
Cook:
1 Hr 45 Min

Ingredients

  • 2 -3 Tbsp
    soy sauce
  • 1 large c
    apricot jam
  • 1/3 c
    apple cider vinegar
  • 1/4 c
    dry white wine...optional
  • 2 tsp
    or 1 tbsp tabasco sauce (suit your taste)
  • 5 large
    clove garlic, minced
  • 3 - 4 lb
    chicken wings, rinsed and dried

How to Make APRICOT GLAZED TABASCO WINGS

Step-by-Step

  1. 1. Combine all ingredients except the wings in a bowl.
  2. 2. Mix up the sauce and test for sweet/sour/hot/salt balance. All good cooks taste for perfection. It should be pretty strong !! Place the wings in heavy plastic seal-able bags and divide the marinade sauce equally between them. Seal bags, expelling as much air as possible. Refrigerate 2 days, turning occasionally for even marinating.
  3. 3. When ready to cook, preheat oven to 325 degrees F. Spread foil over 2 metal cookie sheet size pans.Spread wings out and save any marinade.Roast 1 and 3/4 hours in the middle and at lowest setting on the oven racks. Switch pans positions (on racks) occasionally. Ever so often, turn the wings gently with prongs, basting with marinade and piercing with a fork during the first hour of roasting.
  4. 4. Wings are done when they can be easily pierced with the tip of a sharp knife. If not crisp enough, turn on broiler or oven to 500 degrees for a few minutes. Watch closely, they can burn easy. May squeeze fresh Lemon juice on them just before eating.

Printable Recipe Card

About APRICOT GLAZED TABASCO WINGS

Course/Dish: Meat Appetizers




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